Residential ovens
FAQs
What type of wood should I use?
We recommend good quality seasoned dried hardwood for a better heat output; these woods tend to produce less smoke and residue. Woods like oak, beech, ash, or most fruit woods are fantastic. To comply with the DEFRA licence it is essential to use wood that has a moisture content of less than 20%.
Other FAQ's
- Who will install my oven?
- How long will the oven take to install?
- What is the housing for the oven?
- What kind of housing can I have on my oven?
- Can I build the oven myself?
- Can the oven be installed indoors?
- Where is the best place for my oven?
- How long will the ovens last for?
- How long does the oven take to heat up?
- How can I tell how hot the oven is?
- Are there any laws against using the oven because of the smoke?
- What dishes and accessories do I need?
- Where can I find recipes for wood fired ovens?
- Is this a green product?
- What type of wood should I use?
- How do I clean and maintain my oven?
